Name: Herb Crusted Stuffed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: European
Ingredients: 2 Chicken breast fillets; 3 1/2 oz or 100 g fresh Spinach leaves; 3 Tablespoons Cream Cheese, room temperature. (I use Low Fat Cream Cheese); 3 cloves garlic; 1 cup or 50 g thinly sliced mushrooms; 2 - 3 Tablespoons Olive Oil; 1 Tablespoon Dried Basil or your favourite herb; in ** Please note, some herbs are very strong flavour, such as sage and rosemary, so go easy on those if using!; 2 Slices of FROZEN bread; 1 egg; Salt & Pepper

A delicious juicy baked herb crusted stuffed chicken breast with cream cheese and spinach and coated in crispy breadcrumbs. This is a great recipe for a multitude of reasons!

Herb Crusted Stuffed Chicken, a delicious juicy baked chicken breast stuffed with cream cheese and spinach and coated in crispy breadcrumbs.

You can prepare ahead, freeze, serve at dinner parties, weeknight meals and it tastes so good. It's also low in fat because of the ingredients I've used, such as low-fat cream cheese, and it's baked, so no frying!

I have to confess I am not the biggest fan of eating chicken breast or white meat as it is often called. The reasons being first, the meat can be easily overcooked, or cooked using a technique not suited to the 'structure' of the meat, resulting in a dry chewy experience.

Second, there is not much flavor in the meat itself as it is lower in fat than it's neighbor, the thigh or leg, and is often bought without the skin on. Both the fat and skin on meat add heaps of flavor and moisture during the cooking process, so when these two things are missing, it is no wonder why the chicken breast can be a 'boring, tasteless, dry and chewy' experience.

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I appreciate some people don't like to eat meat on the bone, nor do they like fat or skin. I also appreciate these same diners do like TASTE, TEXTURE, and enjoyment from every bite of meat they take.

So here, I came up with a nice recipe that will keep the chicken very tasty and moist.

I've used fresh ingredients it really is so full of flavor. I served my dinner with some ravioli, you can, of course, choose whatever you wish to go with this. Whatever your family enjoys! It's LOW in fat too!

Table of Contents 📋 hide

1) Ingredients

2) Instructions

3) Recipe Card

4) Herb Crusted Stuffed Chicken

5) Delicious Chicken Dinner Ideas

Ingredients

2 Chicken breast fillets
3 ½ oz or 100 g fresh Spinach leaves
3 Tablespoons Cream Cheese, room temperature. (I use Low-Fat Cream Cheese)
3 cloves garlic
1 cup or 50 g thinly sliced mushrooms
2 - 3 Tablespoons Olive Oil
1 Tablespoon Dried Basil or your favorite herb
** Please note, some herbs are very strong in flavors, such as sage and rosemary, so go easy on those if using!
2 Slices of FROZEN bread
1 egg
Salt & Pepper

Instructions

1. Firstly, prepare the filling by washing the spinach leaves, then place in a bowl and add boiling hot water for 10 -15 seconds until it wilts. Then drain and add cold water to stop it from further cooking.

Herb Crusted Stuffed Chicken, washed spinach

Drain the cooled spinach leaves in a colander and squeeze out any excess water,

Then pat dry on some kitchen paper. Chop the spinach and add to a bowl.

2. Thinly slice the mushrooms and in a hot fry pan, add a drop of olive oil and cook the mushrooms until nice and brown. Add the crushed garlic until soft. Season with salt and pepper, then add the mushrooms to the spinach bowl.

3. Add the cream cheese to the spinach and mushrooms and combine everything. Set aside.

Herb Crusted Stuffed Chicken, cook mushrooms

4. Prepare the crust by adding the frozen bread slices to a processor and pulse until breadcrumbs. I kept my crumbs not too fine as I like the extra texture. I also kept the crusts on but you can remove them if you wish!

Herb Crusted Stuffed Chicken, prepare breadcrumbs

5. Transfer the frozen breadcrumbs to a separate bowl and add the dried herbs, and season a little with salt and pepper. Set aside.

6. Preheat oven to 180 C or 350F and grease a suitable size bake pan/oven dish.

7. Prepare the chicken by taking a sharp, pointed knife and piercing the chicken fillet at it's fattest end as shown in the photo. Carefully push the knife blade as far as possible into the chicken, but not cutting through to the other end of the fillet. Move the blade from side to side to make the slit wide enough to put the filling in. If you do cut right through, don't worry too much, you just need to make sure the opening is sealed well before it goes in the oven to stop the filling from coming out.

Herb Crusted Stuffed Chicken, prepare chicken

8. Using a teaspoon, carefully stuff the cavity on the fillets with the cream cheese stuffing until you can't fit any more in. Repeat for each fillet. If you have any stuffing left over, you can heat this up in a pan with a couple of tablespoons of milk, stir, and you have a nice cream cheese sauce to pour over your pasta (like I did!).

9. In a shallow dish, lightly beat an egg. Coat the stuffed chicken very well in the egg, be careful not to squeeze the filling out! Then coat all over very well with the bread crumb mixture.

Make sure especially any openings are covered so the stuffing doesn't come out when cooking (you may need a couple of toothpicks to secure the end if the hole is too big)

Repeat for the remaining chicken fillets.

10. Using the same pan you used to cook the mushrooms, add a tablespoon of olive oil, and carefully place the coated chicken in the pan to seal and turn golden.

Herb Crusted Stuffed Chicken, cooking chicken

Use medium heat. Turn the fillets over and seal both sides, then transfer to the bake pan and place in the oven for 20 - 30 minutes, depending on the thickness of the fillets. Check after 20 minutes if done.

11. When ready, remove from the oven and allow to rest for 5 minutes, then transfer to serving plates. You can serve this with some nice pasta.

Do you remember earlier I mentioned if you have any leftover filling, well, whilst the chicken is resting, you can heat this up in a pan, adding our lemon garlic sauce for chicken recipe.

When it's made, you just pour over your meal, or you can add some cooked pasta to the pan and combine so you have a nice creamy lemon garlic pasta as your side!

Recipe Card

Herb Crusted Stuffed Chicken

Yield: 2

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Herb Crusted Stuffed Chicken, a delicious juicy baked chicken breast stuffed with cream cheese and spinach and coated in crispy breadcrumbs.

Ingredients

2 Chicken breast fillets
3 ½ oz or 100 g fresh Spinach leaves
3 Tablespoons Cream Cheese, room temperature. (I use Low Fat Cream Cheese)
3 cloves garlic
1 cup or 50 g thinly sliced mushrooms
2 - 3 Tablespoons Olive Oil
1 Tablespoon Dried Basil or your favourite herb
in ** Please note, some herbs are very strong flavour, such as sage and rosemary, so go easy on those if using!
2 Slices of FROZEN bread
1 egg
Salt & Pepper

Instructions

Firstly, prepare the filling by washing the spinach leaves, then place in a bowl and add boiling hot water for 10 -15 seconds until it wilts. Then drain and add cold water to stop it from further cooking. Drain the cooled spinach leaves in a colander and squeeze out any excess water, then pat dry on some kitchen paper. Chop the spinach and add to a bowl.
Thinly slice the mushrooms and in a hot fry pan, add a drop of olive oil and cook the mushrooms until nice and brown. Add the crushed garlic until soft. Season with salt and pepper, then add the mushrooms to the spinach bowl.
Add the cream cheese to the spinach and mushrooms and combine everything. Set aside.
Prepare the crust by adding the frozen bread slices to a processor and pulse until breadcrumbs. I kept my crumbs not too fine as I like the extra texture. I also kept the crusts on but you can remove them if you wish!
Transfer the frozen bread crumbs to a separate bowl and add the dried herbs, and season a little with salt and pepper. Set aside.
Preheat oven to 180 C or 350F and grease a suitable size bake pan / oven dish.
Prepare the chicken by taking a sharp, pointed knife and piercing the chicken fillet at it's fattest end as shown in the photo. Carefully push the knife blade as far as possible into the chicken, but not cutting through to the other end of the fillet. Move the blade from side to side to make the slit wide enough to put the filling in. If you do cut right through, don't worry too much, you just need to make sure the opening is sealed well before it goes in the oven to stop the filling from coming out.
Using a teaspoon, carefully stuff the cavity on the fillets with the cream cheese stuffing until you can't fit anymore in. Repeat for each fillet. If you have any stuffing left over, you can heat this up in a pan with a couple of tablespoons of milk, stir, and you have a nice cream cheese sauce to pour over your pasta (like I did!).
In a shallow dish, lightly beat an egg. Coat the stuffed chicken very well in the egg, be careful not to squeeze the filling out! Then coat all over very well with the bread crumb mixture. Make sure especially any openings are covered so the stuffing doesn't come out when cooking (you may need a couple of toothpicks to secure the end if the hole is too big.). Repeat for the remaining chicken fillets.
Using the same pan you used to cook the mushrooms, add a tablespoon of olive oil, and carefully place the coated chicken in the pan to seal and turn golden. Use a medium heat. Turn the fillets over and seal both sides, then transfer to the bake pan and place in the oven for 20 - 30 minutes, depending on the thickness of the fillets. Check after 20 minutes if done.
When ready, remove from the oven and allow to rest for 5 minutes, then transfer to serving plates. You can serve this with some nice pasta. Do you remember earlier I mentioned if you have any left over filling, well, whilst the chicken is resting, you can heat this up in a pan, adding a couple of tablespoons of milk to loosen the mixture, when it comes to bubble, it's ready to pour over your meal, or you can add some cooked pasta to the pan and combine so you have a nice creamy pasta as your side!

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Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 567Total Fat: 35gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 197mgSodium: 513mgCarbohydrates: 24gFiber: 4gSugar: 4gProtein: 41g

Nutrition information isn’t always accurate